Eggplant Parmesan

There’s only two things I’m still harvesting in quantity at the “farm”: tomatoes and eggplant. I’d never made Eggplant Parm before, but you’d never know it: the recipe I found off the internet was excellent, and OMG, the results were fantastic!

I’ve been on a cooking kick lately. Here’s some of the recipes I’ve made over the past two months:

Banana Pancakes from scratch with blueberries

French Toast (Alton Brown’s recipe)

Lazy Man’s Beef Stew

Pork Medallions with a Plum ginger compote reduction

Spicy Mexican Tomato Soup with roasted homegrown Anaheim chilis

Linguine with Pecorino, homegrown tomatoes and homegrown arugula

Sauteed Tex-Mex homegrown Zucchini and Potatoes

Slow-roasted homegrown tomatoes with garlic and fresh thyme

Roasted homegrown Lemongrass Chicken

Curried homegrown Greenbeans (Indian)

Disappearing homegrown Zucchini Orzo

Orange-scented Chocolate homegrown Zucchini Cake

As you can see, I try to incorporate homegrown ingredients as much as possible, except for the French Toast. I used plantains instead of bananas for the pancakes, because Jill’s babysitter has a plantain tree. And I used curry leaves from my own curry tree for the Indian Green Beans.